Escarole and Toasted Walnut Salad with Lemon Dressing

Escarole and Toasted Walnut Salad with Lemon Dressing

  • Prep: 5 min
  • Cook Time:
  • Total: 5 min
  • Serving: Dressing for 1 Salad

Escarole is a variety of endive with an enjoyable, slightly bitter flavor. Enjoy it tossed with toasted walnuts and a bright lemon dressing in this delicious salad.

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  • 1 medium head of fresh escarole, washed
  • 1 cup walnuts
  • 2 ounces firm, aged goat cheese, grated
  • 1 clove of garlic, minced
  • 2 salted anchovies, rinsed, filleted and finely chopped
  • Salt and freshly ground pepper to taste
  • Freshly squeezed juice of 1 medium lemon
  • 1/2 cup extra virgin olive oil


  1. Place the walnuts into a skillet and toast over medium heat, stirring often, until golden and fragrant. Roughly chop the walnuts once cool.
  2. Cut the escarole into pieces and place into a salad bowl.
  3. Place the cheese, garlic, anchovies, lemon juice and a few pinches of salt and pepper into a bowl and whisk well to combine. Slowly pour in the oil and continue to whisk until blended.
  4. Add the walnuts to the bowl with the escarole and then pour on the dressing. Toss the mixture to coat and then serve immediately.


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